Well I tried the Pizza Inn Style Thincrust! My first attempt looked way way way to dry to ever even get rolled out so I made a second batch with a few modifications to the recipe(I will include the recipe after I test it a time or two). The first batch was just as I suspected very dry and unedible my pets were not lucky enough to even see this pizza went straight to the trash. The second dough came out really very well. My daughter and I ate the majority of the pizza and then decided that the dough needed to be cut in half to attain the cracker thin crust I was looking for.

I then made a third batch of dough separated it into two bowls and left it at room temp overnight. These pizza's were amazing except for using a cookie sheet as my pizza pan for one of the pizza's(I am heading out today to buy screens)they were light and crispy and almost exactly the thincrust that I was looking for.

I Parbaked all of the crust on the lower rack at 495 degrees before topping them this is a must for a crisp crust I have found.

I will take pictures after I make one using the pizza screens.

What better to make on a snowy, cold winter day!!! Pizza the perfect thing to chase away those winter blues. LOL

Well I tried the Pizza Inn Style Thincrust! My first attempt looked way way way to dry to ever even get rolled out so I made a second batch with a few modifications to the recipe(I will include the recipe after I test it a time or two). The first batch was just as I suspected very dryalmost exactly the thincrust that I was looking for.

I've made this recipe before and it was very good. It does require acurate weighing of the flour with the water ratio so low. Did you weigh or scope your flour?

One of the most interesting things about this recipe is the complex flavor of the crust. Having sat on the counter for 26 hours, it has a bit of a beer aroma when you roll it out. When baked the crust falls somewhere in taste between a sough dough and a regular yeast bread. Not over powering, subtler you might say.

DKM calls for AP flour and Steve uses High Gluten. I think my next try will use DKM’s recipe but use bread flour.

I may be tempted into a Chicago thin crust with the cheese on bottom and the sauce on top a la, the Dough Doctor.

Not sure I have a good answer to that Peter. My own experience in thin crust is limited. Steve and DKM were the ones that got me to try a thin crust. I have, in a weak moment, bought a Monster thin crust from Pizza inn. Which they list the ingredients;From http://www.pizzainn.com/“A hearty combination of lean beef, smoked ham, pepperoni, seasoned pork topping, savory onions, green olives, black olives, mushrooms, fresh green bell peppers, and two layers of Mozzarella cheese”